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Saturday, May 29, 2010

Sauteed Sweet and Spicy Szechuan Asparagus

From the kitchen of One Perfect Bite...The alliteration should have been my first clue. It was just too cute for words. I sat, nonetheless, and carefully read every word of the recipe before committing to make it. My last thought before moving on to the kitchen? The sauce would be too strong for the asparagus. As it turned out I was right. Every once and a while, I fall prey to a professional recipe that I sense is wrong but for some reason refuse to put down. It's misguided hero worship on my part. I still can't believe that pros put recipes out there that haven't been kitchen or field tested. This recipe failed my field test, but I decided to post it anyway. While it may be wrong for asparagus it would work nicely with fresh green beans or garlic whistles. Information about garlic whistles can be foundhere. The recipe makes enough sauce that the beans or whistles could be served with rice noodles and make a lovely light supper or lunch. Do be aware that once this sauce hits a green vegetable it will lose its lovely color. Here's the recipe for those of you who have not been put off.Sauteed Sweet and Spicy Szechuan Asparagus...from the kitchen of One Perfect Bite

Directions:1) Diagonally cut asparagus into 3 inch pieces.2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.3) Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water.4) Add oil, garlic and ginger to pan with asparagus. Sauté until lightly browned.5) Add soy sauce mixture. Bring to a boil. Cook until sauce coats asparagus.6) Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately. Yield: 4 - 8 servings.

Hope that I could find some plump & nice asparagus here. These taste much better than the smaller ones. I think it's asparagus season now in Oregon, right! I saw other blogger putting up those market place photos with all those fresh berries, rhubarbs & asparagus. Hope you'll have a great weekend!Cheers, Kristy

Oh Gosh i just had asparagus for lunch and i thought enough of asparagus for this season, but seeing this recipe i am changing my mind 'cos i am going to make it in a few days, thanks Mary, your recipes are always tempting. Have a wonderful week end, Ciao!

I can see both where you would be tempted and where it could overwhelm.Try this for something similar, but less intense - for 16oz blanched asparagus, cut into 2" lengths: 2 tsp soy sauce, 1/2 tsp sugar, 1 tsp sesame (or walnut) oil. It's a Chinese recipe.... Sprinkle with a few sesame seeds if you like. I let it marinate for 10 minutes and serve warm, not hot.

Mary, great post! Interestingly, I was testing a recipe this week for an upcoming party job and had the same experience and thoughts- sometimes even the pros can be wrong. I'm thinking the beans are a great idea- thank youxoxo Pattie

This one certainly has lots of "eye appeal." I've been sauteeing a lot these days, and I love the crisp result with asparagus. But it makes sense that a vegetable with such flavor would do better with a lighter sauce.

What an interesting new recipe idea. I usually just roast or steam mine. It grows wild on ditch banks where I live. In fact 36 years ago this next week, we were out picking asparagus when I started into labor with our oldest child. My darling Mom came and took care of me. She blanched and froze much of our asparagus and we ate it all winter! Love, love, love it...thanks.

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